If you’re longing for a dessert that’s as light as a cloud and full of delicate flavor, this Easy Vanilla Sponge Cake will sweep you off your feet. It’s the kind of cake you’ll want to make for everything from elegant afternoon teas to cozy weeknight treats. The texture is impossibly soft and airy, the crumb is beautifully even, and each bite delivers a gentle, nostalgic vanilla taste. What’s truly magical, though, is how this simple recipe creates a classic cake you can enjoy plain or transform into stunning desserts for any season!
Ingredients You’ll Need
This Easy Vanilla Sponge Cake comes together with just a handful of kitchen staples, but each ingredient plays a starring role in delivering that trademark fluffiness and flavor. Let’s take a closer look at what you’ll need and why each one matters.
- All-purpose flour: The backbone of your cake, this provides structure while allowing the crumb to stay tender.
- Baking powder: Essential for a lofty rise and a beautifully light texture.
- Salt: A pinch brings balance and intensifies the vanilla notes.
- Large eggs, room temperature: Beating these eggs full of air is the secret to a sponge that’s both tall and soft.
- Granulated sugar: Sweetens and stabilizes the egg mixture for a fine, close crumb.
- Whole milk: Lends moisture and a subtle richness, ensuring your cake isn’t dry.
- Unsalted butter: For flavor and that melt-in-your-mouth feel; butter brings it all together.
- Vanilla extract: The defining aroma that makes this cake simply sing with flavor.
How to Make Easy Vanilla Sponge Cake
Step 1: Preheat and Prepare Your Pan
Start by warming up your oven to 350°F (175°C). Grease an 8-inch round cake pan, then line the bottom with parchment paper for an easy release. This way, you guarantee your Easy Vanilla Sponge Cake comes out in one beautiful piece every time.
Step 2: Melt the Milk, Butter, and Vanilla
In a small saucepan, gently heat the milk and butter on low until the butter is just melted. Remove the pan from the heat, stir in the vanilla extract, and let it cool slightly. This mixture will add richness and a gorgeous scent to your sponge.
Step 3: Whip the Eggs Until Fluffy and Pale
In a large mixing bowl, beat your room-temperature eggs on high power with an electric mixer for a good 5 to 7 minutes. The goal is to create a thick, pale foam that practically triples in volume—this is the key to a soft, airy Easy Vanilla Sponge Cake.
Step 4: Gradually Add the Sugar
Pour in the sugar a little at a time while continuing to beat the egg mixture. This helps dissolve the sugar crystals and stabilizes the foam, giving you a perfectly fine-textured cake. When done, the batter should flow in thick ribbons when you lift the beaters.
Step 5: Fold in Dry Ingredients Gently
Sift together the flour, baking powder, and salt. Add this mixture to your eggs in a few batches, gently folding with a spatula. The key here is a delicate touch—overmixing can deflate those precious air bubbles you’ve worked so hard to create!
Step 6: Incorporate the Warm Milk Mixture
Stir a small scoop of cake batter into your warm milk-butter mixture to lighten it. Then, gently fold this back into the main batter. This step ensures the milk and butter are distributed evenly, giving you a moist, cohesive Easy Vanilla Sponge Cake without deflating the volume.
Step 7: Bake to Perfection
Pour the airy batter into your prepared cake pan and smooth the surface. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in its pan for 10 minutes, then turn out onto a wire rack to cool completely. Now, take a moment to admire that golden sponge!
How to Serve Easy Vanilla Sponge Cake
Garnishes
The beauty of Easy Vanilla Sponge Cake is that it’s a canvas for all your favorite toppings. A simple dusting of powdered sugar looks elegant, but you can also crown it with swirls of whipped cream and fresh berries for a burst of color and flavor.
Side Dishes
This cake pairs dreamily with a cup of afternoon tea, some fresh seasonal fruit, or a scoop of creamy vanilla ice cream. For a sophisticated dessert plate, drizzle with a homemade berry compote or serve alongside light mousses and custards.
Creative Ways to Present
Get inspired and turn your Easy Vanilla Sponge Cake into a showstopper. Slice it in half to fill with jam, lemon curd, or chocolate ganache. Stack layers for a celebration cake, or cube it for delightful trifles and parfaits. The options are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake wrapped tightly in plastic or stored in an airtight container at room temperature for up to two days. It’ll stay fluffy and moist for snacking, dessert, or breakfast nibbles!
Freezing
To freeze, wrap slices or the whole sponge securely in a double layer of plastic and foil. Freeze for up to two months. Thaw at room temperature for a few hours, and it’ll taste as fresh as the day it was baked.
Reheating
If you like your Easy Vanilla Sponge Cake warm, just pop a slice in the microwave for 10–15 seconds. It revives the softness and is especially good with a scoop of ice cream or a steaming mug of tea.
FAQs
Can I use a different pan size for this recipe?
Absolutely! If you want to use a 9-inch round or square pan, your Easy Vanilla Sponge Cake will turn out a bit thinner, so start checking for doneness a few minutes earlier. You can also double the recipe for a layer cake.
Why do my sponge cakes sometimes turn out dense?
The main culprit is overmixing or not whipping the eggs long enough. Take your time to beat the eggs until truly thick and airy, and gently fold in the flour to preserve that volume—a light, tender cake will be your reward!
Can I make this cake dairy-free?
Yes! Replace the milk with a plant-based alternative like almond or soy milk, and use a quality vegan butter substitute. The flavor and texture of your Easy Vanilla Sponge Cake will still be soft and delicious.
Is it okay to add extras (like fruit or chocolate chips) to the batter?
You sure can! Fold in berries, citrus zest, or a handful of chocolate chips as the final step before baking. Just keep additions light so you don’t weigh down the sponge—this cake loves to stay airy.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and always line the bottom with parchment paper. After baking, let it cool for 10 minutes before turning out the cake onto a rack. This easy trick keeps your sponge perfectly intact every time.
Final Thoughts
This Easy Vanilla Sponge Cake is the kind of treat that welcomes you with its simplicity and wins you over with its delicate, aromatic crumb. Whether you dress it up or enjoy it just as is, it’s a heartfelt favorite you’ll turn to again and again. Give it a try and let it become your new go-to cake for every sweet occasion!
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Easy Vanilla Sponge Cake Recipe
- Total Time: 50 minutes
- Yield: 1 8-inch round cake (8 servings) 1x
- Diet: Vegetarian
Description
This Easy Vanilla Sponge Cake recipe is a classic, light, and fluffy dessert that’s perfect for any occasion. With a delicate vanilla flavor and a soft texture, this cake is sure to impress your guests.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup unsalted butter
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven: to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- Prepare milk mixture: Heat milk and butter in a saucepan until butter melts. Remove from heat, stir in vanilla extract, and let cool slightly.
- Beat eggs: In a large bowl, beat eggs with an electric mixer until thick and pale, about 5–7 minutes.
- Add sugar: Gradually add sugar while beating until batter falls in ribbons.
- Fold in dry ingredients: Sift together flour, baking powder, and salt. Gently fold into the egg mixture.
- Combine batters: Stir a small amount of batter into milk mixture, then fold it back into the full batter.
- Bake: Pour batter into pan and bake for 25–30 minutes until a toothpick comes out clean.
- Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For the best texture, beat the eggs until thick and pale.
- This cake pairs well with whipped cream and fresh berries or can be layered with jam and frosting for special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
